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Volatile Components in the Vapors of Natural and Distilled Vinegars
Author(s) -
AURAND L. W.,
SINGLETON J. A.,
BELL T. A.,
ETCHELLS J. L.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00474.x
Subject(s) - acetaldehyde , chemistry , wine , alcohol , flavor , fusel alcohol , food science , distilled water , composition (language) , chromatography , gas chromatography , ethyl acetate , ethanol , organic chemistry , linguistics , philosophy
SUMMARY Volatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty‐five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.